Paneer Methi Masala - Cottage Cheese Fenugreek Curry
Paneer Methi Masala — a rich, flavorful weeknight meal that is super comforting but requires minimal work! With a tangy tomato-yogurt gravy, crisp baby shallots, and fresh methi, this is not your ordinary weeknight paneer! Warm, comforting, and ready in just 20 minutes — this has got to be on your weeknight rotation!
Ingredients
- 1 ½ cups paneer , cubed
- 2 tbsp oil
- ½ tsp cumin seeds
- 2 dried red chilies
- ½ tsp turmeric powder
- 1 ½ red chili powder
- 1 ½ tsp MDH kitchen king masala
- 1 ½ tsp coriander powder
- ½ cup beaten yogurt , mixed with 1/2 tsp besan
- 2 tsp tomato ketchup
- salt , to taste
- ¼ tsp garam masala
- ½ tsp kasoori methi
Sautéd Methi and Onions:
- 2 tsp oil
- 1 ½ cup methi (fenugreek leaves) , chopped
- ½ cup shallots (onions) , halved
Tomato Puree:
- 2 medium tomatoes , roughly chopped
- ½ inch ginger
- 1 green chilies
- 2 cloves garlic
Instructions
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In a pan, heat oil and saute the methi for 5 minutes on medium to high flame. Add in your onion shallots and saute for another 3-4 minutes. Keep your onions crunchy and don't make them too soft. Remove to a separate bowl and set aside.
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In a blender, add the chopped tomatoes, ginger, garlic, and green chilies. Blend them into a fine puree.
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Heat oil in a pan on medium flame and add cumin seeds and dried red chilies.
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When the cumin starts crackling, add in the tomato puree prepared earlier.
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Mix in the spices (turmeric powder, red chili powder, coriander powder, and mdh kitchen king masala), and cook covered for about 5 minutes on low to medium flame until the oil starts to separate.
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Now, add in the beaten yogurt mixed wth 1/2 tsp besan (so that the yogurt doesn't curdle) and ketchup, stirring continuously till it comes to a boil.
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Add in your paneer cubes, sauted methi and onions, garam masala, salt, and kasoori methi.
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Now, mix everything together, let the curry come to a boil and then switch off the gas. Your Paneer Methi Masala is ready. Enjoy!